This is a delicious mutton curry from Bengal, where "jhol" in Bengali refers to a mildly spicy thin stew, and "mangshor" means mutton, that can be substituted with lamb or chicken if desired.
The recipe is adapted from Khana Kazana by Sanjeev Kapoor.
Ingredients:
500 g mutton pieces
2 medium potatoes
2 large onions, finely sliced
1 tbsp ground fresh ginger
4-5 garlic cloves, crushed
150 ml plain yogurt
2 tbsp mustard oil
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 tbsp ghee
2 bay leaves
1 tsp paanch phoron spice mix
1/2 tsp garam masala
1 green chilli (optional)
a small bunch of fresh coriander leaves
oil for frying
season to taste
Method:
In a large bowl combine the mutton, yogurt, salt, ginger and garlic paste, mustard oil, red chilli powder, turmeric powder, coriander powder and cumin powder and allow to marinate for 2 hours in a refrigerator.
Peel the potatoes and cut into 2 cm cubes.
Heat sufficient oil in a frying pan and fry the potatoes till golden brown. Drain onto an absorbent paper.
Heat the ghee in a deep frying pan or wok, add bay leaves and paanch phoron mix and allow to splutter.
Add onions and fry till brown.
Add mutton with the marinade, give it a good mix and cook for 1-2 minutes.
Add 2 cups of water and chopped green chilli (if added).
Bring to a boil, reduce heat, cover and allow to simmer on low heat, stirring occasionally for 40-45 minutes.
When the mutton is tender, stir in garam masala powder, potatoes and coriander leaves. Adjust the seasoning.
Serve hot and enjoy!.
Bon Appetit!
